If you ever struggle with figuring out a last-minute dinner idea, this spinach white bean soup recipe is perfect for you. (If you need some more meal-planning inspo, this soup is part of a 7-day meal plan in this post.)
It takes minimal ingredients and you can have it on the table in about 15 minutes, tops (even with prep time). It’s the perfect, cozy soup recipe for a bitterly cold winter night and a simple choice for any Meatless Monday.
There are plenty of swaps to customize this dish to fit your needs. To start, you’ll need two cans (or about 3 cups) of white beans. You can use Great Northern, cannellini, or even garbanzo beans. You’ll also need a 32-ounce carton of organic stock or broth (chicken or vegetable). Dice up an onion and a few cloves of garlic (I like a few extra), and throw in a few handfuls of something green (spinach, chard, kale, etc.) and a bit of seasoning and you’re good to go.
You can definitely add some sliced up Italian sausage, shredded chicken, ground turkey, cooked pasta, etc. to make it an even heartier meal.
Spinach White Bean Soup Recipe Step-by-Step
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In a medium-ish stockpot, sauté onion in a bit of olive or avocado oil.
Add in garlic and cook about a minute. Pour in the stock, beans, and Italian seasoning. Bring to a light boil and then reduce heat to a simmer.
Add in spinach and stir around till it’s wilted (you may choose to cover to speed this up). If you’re using kale, it may take a few extra minutes to soften.
Sprinkle in salt and pepper to taste.
Optional: Parmesan cheese for topping and crusty bread for sopping. 🙂
Don’t forget to save this recipe to your “Quick and Easy Dinner” or “Meatless Monday” Pinterest boards! 🙂
10 Minute White Bean Spinach Soup
Equipment
- Stockpot
Ingredients
- 2 15- ounce cans organic Great Northern or cannellini beans drained and rinsed
- 1 32- ounce carton organic chicken stock
- 1 onion diced
- 3-4 cups spinach torn into pieces
- 5 cloves garlic minced
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Optional: Parmesan cheese for topping
Instructions
- In medium-large stockpot, sauté onion in a bit of olive or avocado oil.
- Add in garlic and cook about a minute. Pour in stock and beans. Bring to light boil and then reduce heat to a simmer. Add in spinach and stir around till it’s wilted.
- Sprinkle in salt and pepper to taste.
- Serve with crusty bread or a salad.
